5 tb Vegetable oil
1 ts Mustard seeds
1 Piece of fresh root ginger,
-1-inch; peeled & sliced thi
1 Onion; sliced
1 ts Turmeric
1 Green chilli; chopped
1 lg Cauliflower; trimmed, cut
-into florets
1 ts Salt
1/2 Lemon juice (juice of 1/2
-lemon, th
In a large saucepan, heat the oil over moderately high
heat. Add the mustard seeds, reduce the heeat to
moderate and cover the pan. When the seeds stop
spattering, remove the lid and add the ginger, onion,
turmeric and green chilli. Fry stirring occasionally
for 3 minutes.
Add the cauliflower and salt and stir well. Sprinkle
the lemon juice over the top, cover pan, reduce heat
to low and cook cauliflower for 20 minutes, or until
florets are tender, but not mushy. Turn contents of
pan into serving dish. Sprinkle over the coriander
(cilantro?) and serve.
This is from Supercook c. 1972/73 and is described as
"A hot spicy dish of cauliflower flavoured with
mustard seeds, G.. K.. S.. (goh-bee kee sahb-zee)
may be served with chappatis as part of an Indian
meal."
(...or as the only home-cooked item for supper, along
with Rogan Josh and pulao rice, from the chiller
cabinet! - thank you Sainsbury's, once again!)
If we are really hungry, we might have Sainsbury's
naan bread - one between two of us - in addition to
rice as an accompaniment.
